canapes gourmet traveller

27 Gorgeous, Celebratory Canapé Recipes

Staff Writer, Food & Travel

Christmas may be over, but party season is still in full swing (and will be straight through summer, according to us.) New Year's Eve is just a few days away, and after that you've got your mid-January Let's Celebrate Something So We Don't Just Sleep For Six Months affairs to host and attend. We're here to help improve your fancy snack arsenal. Winter is definitely the season to whip up group-oriented comfort food, like baked brie , party dips , and naturally, nachos , but sometimes when we're feeling a little shlumpy, we crave something a little more upscale. We are referring, of course, to canapé recipes.

Canapés have picked up a lot of different definitions over the years. Some people use the word canapé to refer to any small appetizer you can eat in one or two bites with your fingers. Others insist that it must be a decorative appetizer on a round, square or rectangle of toasted or fried bread. For our purposes today, we're thinking of a canapé as something pretty to look at, easy to eat, usually on a toast or cracker, but not always (since we know there are party guests who just don't want to eat a piece of bread with every bite). Here are 27 canapé recipes to help you end 2014 on a classy note and start 2015 with a little extra glam. 'Cuz you deserve it.

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Before You Go

New Years Eve Recipes 2014

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Canapé recipes

A good canapé recipe is handy to have up your sleeve for dinner parties and other get-togethers where finger food and bite-sized snacks are preferred over full-on plated meals.

Cheese canapés are always a favourite party nibble. Bruno Loubet's Roquefort and cranberry endive is a really easy canapé to make and a real winner in both looks and taste.

Fritters , croquettes or beignets are great to have on offer. Martin Wishart's Smoked haddock croquettes with pea purée would be wonderful at a summer garden party, whilst Galton Blackiston's Cheddar beignets with sesame dressing would be a great vegetarian canapé option.

Crab, oysters and other seafood are wonderful to tease into pâtés, place onto crispbreads or wrap up in pastry, lettuce or bacon. Adam Gray's Cornish crab with pink grapefruit mayonnaise makes a lovely party dip, while Salmon gravlax with horseradish from Agnar Sverrisson is a piquant bite your guests will delight in. For a playful canapé idea, try Josh Eggleton’s signature Scallop pops – fuss-free but full of flavour.

Lisa Goodwin-Allen's Turkey sausage meat puff pastry canapés would also make a wonderful festive snack, if you are looking for Christmas canapés to entertain your guests.

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65 Recipes | Page 1 of 33

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gourmet traveller

Archive for the 'Party Food & Canapés' Category

The scandinavian cookbook (home-cured salmon).

Posted in COOKBOOK REVIEWS , Fish & Seafood , Party Food & Canapés , Starters Tags: cookbook , cured salmon , Danish , Lars Ranek , marinated salmon , Norwegian , Quadrille Publishing , swedish , The Scandinavian Cookbook , Trina Hahnemann

chilled avocado soup with charred corn + chipotle cream

Posted in Party Food & Canapés , Soups , Vegetables Tags: avocado , canapé , chipotle , cold , corn , mexican , shot , soup , sour cream , summer , vegetarian

quail’s egg shooters (+ the new hix cookbook reviewed)

Posted in COOKBOOK REVIEWS , Eggs , Party Food & Canapés Tags: bar snack , canapé , cookbook , Hix Oyster & Chop House , mark hix , Quadrille Publishing , quail's egg

michel roux’s gougères + ‘pastry’ reviewed

Posted in COOKBOOK REVIEWS , Party Food & Canapés , Snacks Tags: canapé , cheese , choux paste , comté , cookbook , french , gougère , Michel Roux , pastry , Quadrille Publishing , review

artichoke + courgette fritto misto with anchovy vinaigrette

Posted in Party Food & Canapés , Snacks , Starters , Vegetables Tags: anchovy , artichoke , courgette , deep-fried , fritto misto , globe artichoke , vinaigrette , zucchini

grilled tahini chicken wings

Posted in Party Food & Canapés , Poultry & Game , Snacks , Starters Tags: chicken , chicken wings , garlic , Lebanese , mezze , moorish , Moro , sauce , sesame , tahini , yogurt

pork and prawn pot stickers (gyoza)

Posted in Party Food & Canapés , Snacks , Starters Tags: chinese , dumpling , gourmet magazine , gourmet unbound , guo tie , gyoza , japanese , pork , potsticker , prawn , shrimp

thai-style chicken satay

Posted in DARING COOKS , Party Food & Canapés , Poultry & Game Tags: chicken , daring cooks , daring kitchen , peanut sauce , satay , skewers , thai

buckwheat blinis

Posted in Breakfast & Brunch , Party Food & Canapés , Snacks , Starters Tags: blini , buckwheat , canapé , crème fraîche , Delia Smith , pancake , smoked salmon

courgette chips

Posted in Party Food & Canapés , RECIPES , Snacks , Vegetables Tags: bar snack , chips , courgette , crisps , vegetarian , zucchini

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Quick And Easy Canapés To Make Ahead For Events

After a conversation with a friend, I decided to write this post for ‘Quick And Easy Cold Canapés To Make Ahead Of Events’ with suggestions. She told me she had to cancel the annual Christmas family meal. But she was still determined to make Christmas special. We never go out at Christmas; it’s been a rule since the boys were little that we have the day at home. Anyone is welcome here, but we go nowhere.

However, these easy canape recipe ideas are also perfect for a cocktail party, having something show-stopping to offer guests that you can prepare ahead that looks great and tastes delicious is always a winner. 

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Easy Canapés To Make Ahead

For me, the key to making quick and easy canapés is choosing something we will all love for the perfect finger food. Our sons adore canapés and feel it’s a bit of an event perfect for a midday snack on Christmas Day, or preparing for a dinner  party .

However, we are trying to have themed weekend food evenings to make more of an event of eating together. For me, part of family time is making food fun, whether it’s smoothie making, a  curry night , Chinese or Saturday afternoon canapés.

Also, making your canapés in advance is a great idea, especially for an event. As I was making this little lot, I had a son trying to help; to be more accurate, he was trying to pick at the ingredients.

Making ahead allows you to enjoy a glass of fizz and feel relaxed as you serve, rather than being harassed and trying to tidy up as the family digs in!

Shopping List For Quick Easy Canapés

• 1 French Stick
• Low-fat cream cheese
• A Handful of cherry tomatoes
• Sliced cucumber
• Caviar  (Optional but we buy a great one from Amazon for £12.00 and our teens love it!)
• Smoked cheese
• 2 Tbs extra virgin olive oil
• Mint leaves to garnish
• Spices such a paprika or chilli spice

How Many Canapés Should You Serve Per Person?

The general rule is between 6 and 8 per person if they are classic mini bites. However, if you make your canapés on baguettes, consider they may be larger than regular canapés, so factor about 4 per person. But batch cooking thread makes life so much easier.

It’s also a great idea to get some gluten-free bread in case you have a guest who is gluten intolerant. I use the Warbutons square rolls or Marks and Spencer Tiger Rolls. These are the tastiest and do not fall apart.

How To Make Quick And Easy Canapés

Start by slicing the French stick into thin baguette slices.

Next, slice the panini into two and cut into small 1-inch squares.

Put the olive oil into a bowl and grind some salt and pepper to season.

Lay the bread out on a baking tray and brush it with the salt and olive oil before placing it into a hot oven at 140° for around 10 mins; you want the bread to go crispy but still be soft in the middle. Take out and allow to cool.

While the bread is cooling, prepare all your toppings on a board ready to build.

Once cooled, start building your canapés; now, you can freestyle it and build what works for you. Or these are the combinations that we like. I also find perfect quick and easy canapés to make for impatient teens! 

Easy Canapé Suggestions

• Cream cheese with a little caviar, garnished with a small mint leaf.
• Mozzarella sliced with tomato and basil
• Mozzarella sliced with salami and cucumber.
• Cream cheese, smoked salmon , and slice cucumber.
• Mozzarella and tomato garnished with a small mint leaf.
• Crispy bacon and lettuce
• Cream cheese wrapped in parma ham.
• Just caviar ( just for our boys)
• Cheese and sour cream 
• Feta cheese and tomato

More Hot Canape And Nibbles Ideas 

• Use store-bought puff pastry and make mini Pigs in Blankets.
• Mini Yorkshire puddings with hot sliced beef
• Mini burger sliders 
• Miniature fish and chip cones 
• Roast beef and fried onion
• Fried mushrooms in garlic butter on small squares of toast.
• Hot cheese straws with a spicy dip

Quick And Easy Cold Canapés To Make Ahead For Events

Quick And Easy Cold Canapés To Make Ahead Of Events such as family meals, dinner parties and Christmas days, easy canapes to prepare in for the family.

Ingredients

• 1 Small French Stick
• 100 Grams Low fat cream cheese
• Caviar (Optional but we buy a great one from Amazon for £12.00 and our teens love it!)

Instructions

Start by slicing the French stick into thin slices.

Next slice the panini’s into 2 and then cut into small 1inch squares. Now put the olive oil into a bowl and grind in some salt to season.

Easy Canapé Suggestions

Cream cheese with a little caviar, garnished with a small mint leaf. Mozzarella sliced with salami and tomato. Mozzarella sliced with salami and cucumber. Cream cheese, smoked salmon and slice cucumber. Mozzarella and tomato garnished with a small mint leaf.. Cream cheese wrapped in parma ham. Just caviar ( just for our boys)

The general rule is between 6 and 8 per person. However if you make you canapés on French stick do consider they may be larger than regular canapés, so factor about 4 per person.

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27 vegetarian canapés

Make sure vegetarians don’t miss out at your drinks party with our meat-free snacks, from indulgent cheese sticks to zingy bhajis

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Looking for vegetarian canapé ideas? We've rounded up our best ever vegetarian canapés, with plenty of bite-sized options that are sure to be a hit among vegetarian and vegan friends. Choose from our vegetarian and vegan canapés below, or for Christmas canapé ideas click here.

Check out our recipes including gooey mozzarella sticks, easy dips with homemade breadsticks and vegan sausage rolls.

Best vegetarian canapé ideas

Crispy vegetable peelings with curry salt.

Use up all your veggie peelings, as well as any loose left-over veg, and use them to make these epic crisps with an easy curry spice, perfect nibbles for a hungry crowd.

Crispy rice squares with sushi-style topping

Transform sushi rice into these party-friendly squares, the perfect base for an avocado, sriracha and pickled ginger topping.

Vegan sausage rolls

Everyone loves a sausage roll at a party, and vegans don't need to miss out with our mushroom version. Packed with mushrooms, miso and thyme, they make for an umami party snack.

More like this

Chopped egg salad on salt and vinegar crisps

Get inventive with your party food and try this easy all-in-one egg salad and crisps canapé, great for vegetarian guests.

Tajín cauliflower bites

Tajín is a classic Mexican seasoning made from lime, chilli and salt. It works so well on these cauli bites with the cooling soured cream making them perfect for a moreish veggie nibble.

Dressed eggs

Also known as devilled eggs, these make a great dinner party nibble with minimal effort required. We've decorated with nori flakes, sesame seeds and spring onion curls; urfa chilli flakes, coriander leaves and chopped toasted almonds; and chives, fish roe and radish slices.

Deep-fried olives stuffed with ricotta and Guindilla chilli

Stuffed with fiery spiced ricotta, rolled in panko breadcrumbs and deep-fried until golden, these moreish bites are the perfect party treat. Serve with beer and lemon wedges.

Pickled beetroot tacos with goat’s cheese

Kick off a festive party with these easy vegetarian canapés perfect for fuss-free hosting.

Carrot, halloumi and dill balls

Rarely do you see carrots fried, so here Sabrina Ghayour has combined them with halloumi to make these crispy little balls – perfect with drinks.

Beer batter pakoras

IPAs are hoppy beers with fruity, floral notes. They work well with strong flavours such as chilli, and their high carbonation gives a lightness to this batter. Feed a hungry crowd with our beer batter pakoras for a vegan canapé.

Spring onion bhajis with mint and coriander chutney

Check out our crispy spring onion bhajis with a fresh and vibrant mint and coriander chutney. Make these vegetarian bhajis for an impressive way to start the festive season.

Mozzarella sticks with spicy dipping sauce

An indulgent vegetarian canapé! Everyone loves indulgent, gooey mozzarella sticks, and this recipe with a punchy dipping sauce is sure to be a hit with vegetarians and meat eaters alike. They can also be made ahead and cooked from frozen, a great time saver for your next party.

Filo-baked fresh figs stuffed with peppered goat’s cheese

Check out our vegetarian recipe for crunchy filo-baked fresh figs stuffed with peppered goat’s cheese. This recipe makes a great little nibble for Christmas parties that’s really easy to make.

Vegetarian halloumi fries

Tuck into these halloumi fries for a vegetarian cheese snack at your next party. They're topped with pomegranate seeds and mint for a pop of colour too.

Deep-fried goat's cheese with pink peppercorn honey

These savoury cheese balls are a super easy snack to whip up when you have friends and family coming over. Crunchy on the outside and creamy in the middle, finished with a hint of zesty orange blossom honey.

Spiced vegetable fritters with harissa and lime yogurt

Check out these spicy veggie fritters with punchy harissa yogurt. These fritters pack plenty of flavour and make for a great snacking recipe and easy vegetarian canapé.

Miso baby aubergines

(middle left)

• Cut 500g baby aubergines in ½ lengthways, lightly score and brush with a little vegetable oil .
• Heat a frying pan to medium-hot and cook, cut-side down, for 4-5 minutes or until really caramelised and soft. Flip and cook for a minute.
• Heat the grill to high. Mix together 75g white miso , 2 tbsp caster sugar , 1 tbsp rice vinegar , 2 tbsp grated ginger and 3 crushed garlic cloves .
• Put the aubergine halves cut-side up on a baking tray, spoon over all of the miso sauce and grill for 5 minutes until charred and the aubergines are really soft. Makes 20.

Pickled watermelon with feta

• Cut 1 small watermelon into 2cm cubes.
• Mix 1 tsp honey , 2 tbsp white wine vinegar , a pinch of dried chilli flakes and a pinch of salt. Add the melon and toss. Chill for 30 minutes.
• Cut a pack of feta into 2cm cubes. Stick the cubes of watermelon and feta onto cocktail sticks with a leaf of coriander .
• Sprinkle with sumac to serve. Makes 20.

Beetroot ‘caviar’ blinis

(middle right)

• Finely dice 2 cooked beetroots and put in a bowl with 1 finely chopped shallot and 1 tsp sherry vinegar.
• Mix 4 tbsp crème fraîche and 4 tbsp soft cheese, and stir in 1 tbsp chopped dill and some seasoning.
• Top 16 blinis with 1 tsp of the cream mix then spoon over the beetroot and finish with more dill. Makes 16.

Fig and goat's cheese puffs

Need an easy finger food recipe for your next drinks party? Try these vegetarian puffs, with jammy figs and creamy goat's cheese. The recipe uses ready made puff pastry and can be made in just half an hour.

Potato, goat's cheese and spring onion pies

Check out these veggie potato pies with goat's cheese. These crispy pies are super easy vegetarian canapés and can serve 12 people.

Mini buck rarebits

A classic Welsh rarebit topped with an egg is called a buck rarebit and these bite sized versions are a filling way to feed a crowd at parties.

Spiced sweet potato cakes

Potato cakes are a traditional Indian snack and a great idea for vegetarian Christmas canapés that packs a punch. These are made with warming spices and sweet potato to make them lighter.

Green goddess and red devil dips with homemade breadsticks and veg

A great dip is always a winner at parties, and these green goddess and red devil dips offer something a little bit different. Try making the veggie dips for a lighter party snack.

Baked camembert toppers

For more substantial party food jazz up whole baked camemberts with simple but luxurious vegetarian toppings, like wild mushrooms, maple pecans, cranberry with port and thyme or pine nuts, rosemary and garlic. These are easy vegetarian canapés that'll feed a crowd.

Dahi kebabs with tomato chutney

Chef Dhruv Mittal of DUM Biryani house in London created this great vegetarian recipe. It takes a little bit of time but it's easy to make and the chutney is packed with delicious warming spices, great for Christmas parties.

Deep-fried camembert with membrillo

These deep-fried cheesy parcels are a bite sized way to serve this indulgent cheese as a vegetarian Christmas canapé.

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RecipeTin Eats

Fast Prep, Big Flavours

My cookbook "Dinner" now available!

Holiday crostini – 8 delicious ways.

Today I present 8 crostini topping ideas with an emphasis on holiday and Christmas! Crostini are an easy canapé that simply are crispy, toasted bread topped with anything you want. It’s s a super finger food that’s both economical and easy to make (though you are free to also make them as lavish as you wish!)

The crostini bread can be made days and days in advance – it stays crispy for ages!

Everybody loves finger food. No need to deal with a knife and fork, struggle with chopsticks or scoop with spoons. Just clutch your cocktail in one hand and use your other to pop these in your mouth!

“Crostini” means “little crusts” (ie. “little toasts”) in Italian and that’s exactly what they are:  Thin, small slices of bread, toasted until crisp and then piled with toppings.

As for what toppings, you’re only limited by your imagination! From vegetables to cured meats, seafood to cheese, there’s really no rules for what to pile on and no need to rigidly stick to Italian flavours.

I originally shared this in 2019 with 4 fairly classic Crostini topping ideas, but I’ve continued to add to my collection, so I’ve updated this post with more for a total of 8 now!

Crostini Topping Ideas

Smoked Salmon with Lemon Dill Cream Cheese;

Caprese – Tomato, bocconcini and basil finished with balsamic glaze;

Prawn / Shrimp with Avocado ;

Mediterranean – Ricotta topped with chopped olives, sun dried tomatoes and other antipasto-type things;

⭐️New!  Strawberry  & Honey with Goats Cheese – Super fast, looks so pretty, and a wonderful flavour combination!

⭐️New!  Chilli Mint Prawns/Shrimp with Pea Puree – The sprinkle of green and red is so festive!

⭐️New!  Rare Roast Beef with Hot English Mustard – Another super-simple, no-prep crostini!

⭐️New!  Holiday Tapenade Crostini – Finely chopped cranberries, olives and almonds pair so well together with a party of sweet, tart, salty and nutty sensations in your mouth.

What you need to make Crostini

First, let me show you how to make Crostini (the bread) itself.

The key here is to find a small, thinnish baguette / French stick. Small enough so that once sliced, the bread is a “two-bite” size. Crostini are meant to be canapés!

The garlic is used to lightly rub the bread for a hint of garlic flavour. This subtle garlic background note gives the Crostini a special edge – a cheffy tip that’s also great for Bruschetta !

How to make Crostini

Slice the bread thinly. Brush both sides with extra virgin olive oil and sprinkle with salt. Bake on a tray until crisp, rubbing one side with garlic halfway through the bake.

Bake the bread until it’s 100% crisp and dehydrated. That’s how Crostini is supposed to be (unlike Bruschetta which is toasted so the bread is still soft of the inside).

TIP: The Crostini bread can be made days and days in advance!

What’s the difference between Bruschetta and Crostini?

Crostini is basically a smaller, mini version of Bruschetta: Grilled/toasted bread with toppings such as fresh tomato and basil (classic Tomato Bruschetta ), vegetables, cured meats, seafood, antipasto, cheese – the possibilities are endless!

Bruschetta is also generally less crisp than Crostini, which are fully baked until it’s 100% crisp. Bruschetta on the other hand is toasted or grilled like normal toast, so remains soft on the inside.

1. Smoked Salmon Crostini

This is of course amongst the most classic of flavour combinations: Smoked salmon with something creamy (cream cheese), lemon, dill (best mates with salmon!) and capers.

This is a very  elegant Crostini topping option that would be right at home passed around over pre-dinner champagne or Mimosas at a special occasion dinner party.

Or, in the case of my family and friends, crowding around the kitchen bench politely waiting for the last one to be assembled before all hands dive in to grab them!

2. Caprese Crostini

Ah Caprese-style! I love you in salad form , with baked Eggs for breakfast – and I love you in mini form on crunchy pieces of crostini!

You’ll love the combination of the creamy bocconcini with the juicy cherry tomatoes, fresh basil and the pops of intense sweet and tang from the balsamic glaze!

3. Prawn / Shrimp Crostini with Avocado

This topping is always the first to be gobbled up! (Don’t ask me why it’s not the first one I’m sharing 😂). Garlic, shrimp/prawns and avocado is an addictive combination (try this Shrimp/Prawn Avocado Salad !).

Add a drizzle of lime juice and a fresh sprinkle of coriander/cilantro so it sings with freshness, pile it onto the crunchy crostini and take a bite of heaven!

4. Mediterranean

I make this a LOT because it’s the quickest to prepare ! Just buy a tub of mixed antipasto and chop it. Smear ricotta on the crostini, pile on the antipasto and you’re done.

You get all the free juiciness and flavour from whatever the antipasto was marinated in. It’s colourful too and looks so good. And it’s just a great way to bring together variations of flavours and textures. Incidentally, the ricotta also helps keep the topping stick to the crostini better so it doesn’t all fall off when you bite into the Crostini!

For the next four, I don’t have photos of ingredients nor are they included in the video because I’m adding these in as extras that I happened to photograph during the year. Trust me when I say you do not need a video guidance for these – they are that simple! ❤️

5. Strawberry and Goats Cheese with Honey

You will need: Ripe strawberries, soft-style or softened goats cheese, fresh thyme leaves and honey.

Fruit, spreadable cheese and honey is a classic but underrated flavour combination that you can’t go wrong with. And it looks so darn pretty!

5. Rare Roast Beef with Hot English Mustard

All you need: Rare roast beef (finely shaved), hot English mustard, cream cheese (or goats cheese or soft Danish feta) and tiny sprigs of rocket/arugula (or parsley leaves).

This is a dead simple, buy ‘n’ assemble gig. The rosy beef slices look terrific when topped with a sprig of green. The cream cheese adds welcome moistness and acts as the glue, while a little dab of spicy English mustard with rare beef is a must-have, right?

5. “Holiday Tapenade”: Almonds, cranberries, olives

You will need: Goat’s cheese, green and black olives, almonds, dried cranberries, parsley.

All finely chopped to make a rough “tapenade”, then piled on crostini spread with goats cheese, this is a surprising combination of ingredients that works so well! It’s that salty/sweet/nutty/crunchy thing – and the flavours are right on theme for Holidays!

8. Chilli Mint Prawns on Parmesan Pea Puree

You will need: Cooked prawns/shrimp, frozen peas, parmesan, parsley, chilli, mint, garlic and lemon.

The bright green pea puree with parmesan looks great against the white and pink prawns, while the parsley and chilli sprinkling gives it a festive colour flourish. A little mint meanwhile gives an extra freshness bump. So summery!

And there we have it – just eight of hundreds or probably thousands of topping possibilities out there!

For a gathering with friends, try serving these with refreshing Mojitos – or colourful Tequila Sunrises ! For a more elegant pre dinner option, I think Cosmopolitans would be ideal. – Nagi x

Watch how to make it

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Crostini - 8 delicious ways!

Ingredients, crostini bread:.

• ▢ 30 slices artisan type baguette or French stick , cut 0.5cm / 1/4-inch thick on the diagonal (Note 1)
• ▢ 3 tbsp extra virgin olive oil
• ▢ salt
• ▢ 1 garlic clove , cut in half

Caprese (makes 30):

• ▢ 350g/ 12 oz baby bocconcini (small ones), cut into 8 (Note 2)
• ▢ 400g/ 14 oz cherry tomatoes , cut into 8 (Note 3)
• ▢ 1/2 cup (packed) basil leaves , finely sliced
• ▢ 3/4 tsp salt and pepper , each
• ▢ 4 tbsp balsamic glaze , store bought or homemade

Smoked Salmon with Dill Cream Cheese (makes 30):

• ▢ 250g/ 8oz spreadable cream cheese (or creme fraiche, Note 4)
• ▢ 2 tsp lemon zest
• ▢ 2 tbsp lemon juice
• ▢ 1 tsp salt and pepper , each
• ▢ 1/3 cup dill , finely chopped
• ▢ 500g/ 1 lb smoked salmon , cut into 2cm / 4/5" x 7.5cm / 3" strips
• ▢ 75g/ 2.5oz baby capers
• ▢ 30 dill sprigs , for garnish

Mediterranean (makes 30):

• ▢ 250g/ 8 oz ricotta , or similar (smooth easiest to spread)
• ▢ 500g/ 1 lb antipasto mix - olives (pitted), peppers, sun dried tomato, artichokes

Garlic Prawns/Shrimp and Avocado (makes 30):

• ▢ 500g/1 lb prawns/shrimp , peeled and deveined
• ▢ 2 garlic cloves , minced
• ▢ 1/2 tsp each salt and pepper
• ▢ 3 tbsp olive oil , separated
• ▢ 2 eschallots/French onions , finely chopped
• ▢ 1/4 cup coriander/cilantro leaves , finely chopped
• ▢ 2 tbsp lime juice
• ▢ 2 avocados , halved and seed removed

Strawberry with Goats Cheese and Honey - new! (makes 16)

• ▢ 160g / 5.5 oz goats cheese , softened (or cream cheese, Danish feta or a good smooth ricotta)
• ▢ 14 - 16 ripe strawberries , sliced 3mm / 1/8" thick
• ▢ 2 tbsp honey
• ▢ 2 tsp fresh thyme leaves

Rare roast beef with Hot English Mustard - new! (makes 16)

• ▢ 2 tsp Hot English Mustard or more, if you’re brave!
• ▢ 180g / 6oz rare roast beef , shaved or finely sliced
• ▢ 16 baby rocket/arugula leaf , for garnish

Holiday Tapenade - new! (makes 16)

• ▢ 1/2 cup parsley , finely chopped
• ▢ 1/2 cup dried cranberries , separated (they tend to stick together)
• ▢ 1/4 cup pitted black olives , finely chopped
• ▢ 1/4 cup pitted green olives , finely chopped
• ▢ 1/4 cup almonds (preferably blanched) , finely chopped
• ▢ 2 tbsp extra virgin olive oil

Chilli and Mint Prawns on Parmesan Pea Puree - new! (makes 16)

• ▢ 150g / 5oz frozen peas
• ▢ 1/2 small garlic clove , minced
• ▢ 2 tbsp parmesan , finely grated
• ▢ 1/4 tsp each salt and pepper
• ▢ 250g / 8oz cooked peeled prawns/shrimp (500g/1lb cooked whole, Note 5)
• ▢ 2 tbsp mint leaves , finely chopped
• ▢ 2 tsp lemon juice
• ▢ extra virgin olive oil , for drizzling
• ▢ 1 tbsp parsley , finely chopped
• ▢ 1 tbsp large red chilli (cayenne peppers) , deseeded and finely chopped

Instructions

• Preheat oven to 160°C / 320°F (all oven types).
• Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
• Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.
• Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!

Smoked Salmon with Dill Cream Cheese:

• Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!

Mediterranean:

• Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!

Garlic Prawn/Shrimp and Avocado:

• Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
• Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
• Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! 😂

Strawberry with Goats Cheese and Honey:

• Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.

Rare Roast Beef with Hot English Mustard:

• Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.

"Holiday Tapenade":

• Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
• Spread crostini with goats cheese. Pile on tapenade. Serve!

Chilli and Mint Prawns on Parmesan Pea Puree:

• Pea puree:  Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
• Prawns:  Peel then chop meat into 0.75 - 1 cm pieces.
• Assemble:  Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

Recipe Notes:

Originally published October 2019, updated with 4 new crostini toppings in November 2020.

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Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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40 Comments

January 22, 2024 at 12:48 pm

December 17, 2023 at 5:45 pm

October 22, 2023 at 2:39 am

Gorgonzola, toasted walnuts and honey…. mmmmmmmm

December 22, 2022 at 5:30 pm

I cheated and tried using Garlic Olive Oil and it’s easy and tasty with the salt. Much quicker !

December 17, 2022 at 2:23 am

Nagi when printing some of your recipes the heading is missing ??? any ides ps love the Blog x

December 4, 2022 at 8:40 am

Made these for family get together… very good… did not use eschallots in the salmon as could not work out why they were in the photo but not the recipe

November 26, 2022 at 12:56 pm

E shallots in photo for salmon but not video or ingredients

May 7, 2022 at 12:39 pm

Do you think these toppings would work well with blinis?

May 8, 2022 at 12:42 am

Yes they would Mrs H! N x

April 10, 2022 at 9:17 pm

Thank you for all the suggestions, I like seeing recipes with pictures instructions and ingredients. It helps my imagination and creativity

April 11, 2022 at 6:59 pm

A picture is worth 1000 words!! N x

December 30, 2021 at 1:44 pm

January 4, 2021 at 12:16 pm

I made the Caprese, Mediterranean and Smoked Salmon with Dill last night as a starter for Christmas Dinner. Amazing! They were so delicious. I didn’t rub the crostini’s with garlic as we had a couple of people who were allergic and they were still fantastic. The Salmon ones were all gone within a few mins. Next time I’ll definitely try the prawn ones.

December 20, 2020 at 4:43 pm

I made the Caprese, Mediterranean and Smoked Salmon with Dill last night as a starter for Christmas Dinner. Amazing! They were so delicious. I didn’t rub the crostini’s with garlic as we had a couple of people who were allergic and they were still fantastic. The Salmon ones were all gone within a few mins. Next time I’ll definitely try the prawn ones.

December 16, 2020 at 2:30 pm

Love your recipes Nagi. I’ll be making these over the weekend. With the prawns and I able to use the ready to eat cocktail prawns?

November 23, 2020 at 2:53 pm

Nagi, these ideas are great! If I could give my suggestions, I highly recommend ricotta + anything! It goes with both savoury and sweet topppings, like ricotta + cantaloupe, ricotta + honey, ricotta + anything sweet or fruit, OR, ricotta + prosciutto, ricotta + fried mushrooms. Inexpensive and delicious!

November 23, 2020 at 5:10 pm

Definitely Elena!! N x

November 22, 2020 at 10:12 am

they all sound lovely! i can imagine your caramelised pear and blue cheese tartlet as a crostini. and personally have also done ricotta with toasted walnuts and honey – a winner!

November 21, 2020 at 3:31 am

Every Thursday after work, my friend stops by to have some wine and an appetizer. I was running out of ideas but you just inspired me. I will make each one of your crostini’s every week. Thank you and Happy Thanksgiving to you and Dozer.Love your blogs!!

November 21, 2020 at 9:07 am

This is perfect Phyll!!! N x

November 21, 2020 at 1:42 am

Another topping suggestion: goat cheese topped with caramelized onions.

There are SO many options Ramona!! N x

November 20, 2020 at 11:44 pm

Next week I have to prepare something ,something new for my guest. You always are my inspiration. Thank you very much!

You’re so welcome Elena 🙂 N x

September 17, 2020 at 1:06 am

These look so delicious!! I was thinking about making them for Boxing Day when we have all the leftovers from Xmas, I cannot stand avocado, I’ve tried to like it and it’s almost impossible for me to like it 😂, what else could I do the prawns with?

January 19, 2020 at 4:47 am

January 19, 2020 at 8:41 am

Thanks so much Amy!

November 21, 2020 at 8:18 am

Another topping suggestion is figs instead of strawberries.

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Canapés with three toppings

Ingredients

Instead of piping the cream cheese mixture onto the canapés, you can just use a teaspoon to drop small amounts on top of the mini toasts. Mini toasts are available from delis, groumet food shops and some supermarkets. Note

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Gourmet Canapés: Cocktail Hour Will Never Be The Same

By: aishwarya s.

When you want to serve small, bite sized decorative hors d’oeuvres at your next house party, think canapés. And when you want to make your appetiser game a tad bit more sophisticated than your usual fare, think gourmet canapés. A plate full of these tiny starters is an absolute delight, it is generally prepared using simple ingredients like a bread or a cracker wrapped or topped up with something savoury. But canapés can be incredibly delicate to craft especially if you are fumbling around with lots of different cheeses and meats. Yet, there is nothing more elegant than passing around a large tray full of these pleasing treats on a cocktail night to light up your taste buds.

Canapés are perfect for cocktail hour because they are subtly flavoured, tiny portions of food that go really well as bar bites, suited to an array of drinks. And when you add just a touch of luxury to your appetiser game, you can come up with some very decadent, creamy and flavour packed variations that spell fine food and sophistication. Make these gourmet dishes only when you want to splurge on some of your best friends because they can be heavy on the pocket!

Read on below to know more about some of the gourmet canapés that you can prepare the next time you host cocktails for an intimate group:

Lobster Salad In Phyllo Cups

When you want a fancy feast, you cannot go wrong with lobsters which cost major bucks but are just heavenly to taste. Prepare a lobster salad using the sweet meat of the crustacean mixed with some chives, lemon juice, mayonnaise and celery and serve this in phyllo cups. Filo cups or phyllo cups are essentially thin folds of dough that are baked to form a light pastry which pairs really well with fresh lobster salad.

Seared Scallops And Salsa

Preparing scallops requires a bit of skill because they tend to cook quickly and you have to know just when to get them off the flame. You can season the scallops with a vibrant salsa made from mangoes, onions, lime juice and some cilantro and serve these gourmet appetisers atop a wonton wrapper. These bright and refreshing canapés are perfect when you are serving tropical cocktails filled with lots of different fruity notes.

Goats Cheese And Fig Jam Tartlets

Goats cheese is a wonderful palate cleanser and when paired with fig jam, it is sheer luxury. The two come together to become a slightly sweet, salty and acidic pairing which is the perfect refresher at cocktail hour. You can serve the pair in mini tartlets with a garnish of fresh thyme or fig so they become bite sized portions that can be popped into your mouth. Keep a small dip bowl of fig jam on the side, just in case you crave an extra helping.

Truffles And Mushroom Crostini

Toast a baguette and toss some finely chopped mushrooms, shallots and garlic in some truffle oil to serve a luxurious mushroom and truffle crostini at your next cocktail party. Top this up with a garnish of shaved truffles and some chopped chives for more umami and spicy textures. You can serve this luxe crostini when you are offering a chosen selection of cocktails like a martini or whisky sour.

Smoked Salmon And Watercress Canapés

Prepare smoked salmon and tossed watercress that can go on top of thinly sliced cucumber for very refreshing appetisers that work towards freshening your taste buds after you sip on some intense whisky or gin infused mixes. You can top these canapés with cream fraîche for that heightened gourmet appeal.

Caprese Skewers

Timeless and utterly delicious, caprese skewers are an elegant serving option when you want to prepare canapés that are simple yet luxurious. A classic caprese salad contains tomatoes, mozzarella and basil. You can drizzle this mix with balsamic vinegar and a sprinkling of sea salt and white pepper before making skewers out of thick slices of tomatoes and mozzarella. Caprese skewers go really well with whisky or single malt cocktails because they manage to even out some of the intense notes of the liquors.

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The 8 Best Restaurants in Moscow

From the traditional to the modern, fine dining destinations in Moscow celebrate the best that Russian cuisine has to offer.

By Elite Traveler

With many of the best restaurants in Moscow also doubling as bars and clubs, the atmosphere is nearly always one step away from a party, and many of the city’s elite come dressed to impress. Of course, there are still many elegant and family friendly restaurants for those who prefer a quieter evening. With such a large selection available, Elite Traveler has compiled a suitable list for diners of all persuasions.

Café Pushkin

Designed to recreate the feel of a 19th century aristocrat’s house, Café Pushkin has become one of the most popular restaurants in Moscow, thanks to the quality of its food, impeccable service and the excellent vodka selection. The atmosphere of pre-Revolution Russia is delightfully charming, from the flowery script of the menu to aristocratic country house décor. Pushkin is the ideal destination if you want to be treated like Russian nobility and dine like a Tsar – but book ahead, the restaurant’s popularity requires reservation well in advance.

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Lavishly decked out with chandeliers and hand-painted furniture, the menu selection may come as a surprise to first-time guests, with options ranging from Pi Pa duck with melon and truffle to beefsteak with foie gras. Turandot puts a French spin on pan-Asian cuisine, and does so with incredible style and boldness. Whilst the interior décor is certainly to be marvelled at, it is the thoughtfully conceptualized and perfectly executed menu options that make for an incredible dining experience.

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When the Ginza Project, a company that owns some of the finest restaurants in Moscow, announced that they would be opening a restaurant on the 29th floor of Radisson Royal Hotel, the excitement and anticipation was palpable.

The company has a reputation for the high quality of its restaurants that grace the streets of the capital, and Buono is no exception. The views from Buono are unashamedly spectacular, while the décor is elegant, with soft creams complementing the fine views on offer. The food is classical Italian; Chef William Lamberti is well known throughout Europe and has created an excellent menu. It’s always best to book ahead at Buono, as the window seats that offer the finest views over the city are quickly taken.

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Italian for ‘small’, Piccolino is a cozy, homely restaurant – something of a rarity in Moscow.

Serving typical Italian food, the family friendly establishment is laid back, but this doesn’t compromise the quality of the food: good, hearty portions that are exceptionally tasty. The interior of Piccolino has been designed to replicate that of a large country house, and the décor is entirely fitting with the atmosphere of the restaurant. In a city where many of the establishments value the names of their guests over the quality of their dishes, Piccolino is the place to come if your preference is quality of food rather than famous faces.

Twin Gardens

With two tasting menus and an à la carte option, the Twin Gardens at the heart of Moscow caters to any palette. With the restaurant concept based on the symbiosis of science and nature, their Vegetables set menu explores all manner of produce from seedling to peeling, delicately plated in a tasteful homage to the natural life cycle of wild plants and flowers. For more adventurous types, their Rediscover Russia menu offers a culinary tour of various local specialties found in provinces across the vast continent. They also have a wide selection of Russian wines.

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Located in an elegant 19th century mansion, CDL is one of the most sophisticated restaurants in Moscow.

The interior has been gorgeously designed to recreate the grandeur of the Silver Age of Russian culture, with antique balustrades and bas-reliefs throughout the Oak Hall main room. The staircase in the Oak Hall is a particular masterpiece; it was built without a single nail or screw. The fireplace is equally impressive and has been used as a meeting room by President Dmitry Medvedev. Guests can also hire additional rooms such as the Cigar Room and the Cabinet Room. A menu of authentic Russian cuisine has been created by top chef Alexander Popov, with organic dishes bursting with flavor and a splendor to match the opulent surroundings. With so much luxury and class on display, it’s little wonder that former US Presidents Ronald Reagan and George Bush have chosen to dine here. Situated in the center of the city between Bolshaya Nikitskaya 53 and Povarskaya Ulitsa 50, it’s worth booking ahead to avoid disappointment.

White Rabbit

With a domed window inviting soaring views of the Moscow cityscape, White Rabbit has recently undergone extensive renovations, to both its interior and its menu. Renowned architect Natalia Belonogova has transformed the restaurant into an airy, modern space, perfected by the addition of a summer veranda. To connect the dining options with the new interior, head chef Vladimir Mukhin has created a new menu, Metamorphoses, to reflect the lifecycle of the mayfly butterfly.

Delight your palette with scallop, strawberries and blackcurrant or, for dessert, dandelion honey with melted cottage cheese. This summerlike and refreshing menu has its roots in Russian soil and its head in the clouds above Moscow’s skyline.

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One of the best places to see and be seen, the O2 Lounge is half stylish seafood restaurant and half trendy pre-club hangout.

The food on offer is delicious Japanese fare, with sumptuous sushi prepared in front of diners by the team of talented chefs led by Nicholas Courtois. Located on the 12th floor of the Ritz-Carlton hotel, the restaurant has spectacular panoramic views over Red Square and The Kremlin. After dark the restaurant becomes one of the coolest bars in town, with award-winning cocktails and a selective wine list.

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• 69 culinary hotspots in the very first MICHELIN Guide Moscow !

9 MICHELIN-starred restaurants in the first edition of the MICHELIN Guide dedicated to the capital of Russia ; 3 MICHELIN Green Stars awarded to local Chefs paving the way for sustainable gastronomy.

Russia Michelin Star Revelation

The long-awaited arrival of the MICHELIN Guide marks a recognition of the rapid development in gastronomic culture in Russia over the past 30 years. The unique history and traditions of the region, formed by the variety of high-quality local products from the Far East, the Altai Republic, the Black Sea and the north-west of Russia, inspire talented chefs to create exquisite culinary masterpieces that cannot be found anywhere else. The first ever Moscow MICHELIN Star ceremony took place tonight, at the Zaryadye Concert Hall, in the heart of the Russian capital. The festive evening, organized with all necessary security measures, was attended by more than 500 guests. “ The MICHELIN Guide and Moscow are sharing a historical moment with the unveiling of the MICHELIN Guide Moscow 2022 selection . Inspectors have been particularly seduced by the high-quality local produce. Russia is a wonderfully wide-ranging expression of nature: from sea coasts to wild forests, from aromatic herbs to first-class seafood… There are lots of discoveries to make ” says Gwendal Poullennec, MICHELIN Guide International Director. “ Moreover, thanks to cultural exchanges throughout history between Russia and Europe, Central Asia and the Middle East, gourmets will experience unforgettable authentic meals full of flavor .”

Restaurants were celebrated through the announcement of the MICHELIN Guide selection, with the reveal of Bib Gourmand (for restaurants offering particularly interesting value for money, where you can enjoy a delicious meal under RUB2000), MICHELIN Stars (for restaurants serving high-quality cuisine), and MICHELIN Green Stars (for restaurants that are pioneering in their sustainable approach). As for all its other selections, the MICHELIN Guide has used the same historical methodology. The team of independent and anonymous inspectors from the Guide has been in the field for its traditional table-tests, during which they evaluate the meal they experience via 5 assessment criteria  :

- The quality of the produce used - The mastery of cooking techniques - The mastery of flavors - The chef’s personality in his/her cuisine - The consistency between visits Thanks to the seriousness and depth of their methodology, inspectors were able to collectively build this first MICHELIN Guide Moscow selection.

2 Two MICHELIN Star restaurants

7 one michelin star restaurants.

Beluga – located at the National Hotel, near the Red Square, Beluga offers one of the finest selections of caviar and vodka in the whole of Russia. While experiencing the authentic soul of this historical place, gourmets can discover and enjoy the elegant and delicate cuisine of chef Evgeny Vikentiev. Biologie - Chef Ekaterina Alehina offers her guests a journey through a personal cuisine, with a strong accent on sustainability, focusing on organic products. You can also find the chef’s artistic personality in the restaurant itself, which is decorated with her own paintings and furniture she made herself. Grand Cru – “Bienvenue” to this establishment, with a cozy atmosphere, proposing first class modernized classic French cuisine and one of the best wine lists in Moscow. The Alsatian chef David Hemmerle brings an enjoyable piece of French finesse to Moscow. Sakhalin – Located on the 22nd floor of an imposing building, Alexey Kogay’s cuisine has a pleasant selection of first-class seafood from Russia, including products caught off the namesake island. This elegant and trendy restaurant offers also an impressive view of the city. Savva – Chef Andrei Shmakov knows how to mix classical techniques and modernism to offer a subtle Russian cuisine. The elegance of the restaurant and the high-quality service makes it a not-to-be missed spot for Muscovite gourmets.

Selfie – Chef Anatoly Kazakov is a fine chef at the forefront of modern gastronomy. This restaurant proposes creative dishes, where the main stars are the ingredients, uplifted to their best by the chef’s techniques. White Rabbit – Chef Vladimir Mukhin’s cooking is as impressive as the wonderful view offered by the panoramic glass roof. This young chef makes you enjoy a cuisine as modern as personal, that knows how to enhance local products. An experience between discovery and nostalgy.

3 MICHELIN Green Star restaurants

15 Bib Gourmand restaurants have also been highlighted, allowing foodies to discover skillful chefs and gourmet offers for less than RUB 2000, such as Hibiki , a little gem led by chef and owner Sang Keun Oh, who proposes beautifully inspired cuisine with dishes of tremendous quality, or Eva , which celebrates Greek cuisine with fresh ingredients, while capturing incredible flavors.

The first MICHELIN Young Chef Award , sponsored by Blancpain, was awarded : Nikita Poderyagin , chef of the Björn restaurant since 2016 knows how to mix perfectionism and emotions in the service of gourmets, and his evolution is to be followed carefully in the future.

Foodies discovered the MICHELIN Service Award , sponsored by San Pellegrino, awarded to the service team of the Twins Garden restaurant, led by Vitaly Filonov. Thanks to the strong commitment of these professionals, foodies are transported on a wonderful journey in the Berezutsky brothers’ culinary universe.

Moscow has become the 35th gastronomic destination chosen by the MICHELIN Guide, along with Singapore, the Nordic countries, Beijing, and California. This international highlight will allow foodies from all over the world to easily find a reason for an unforgettable trip to the Russian capital city and will also create an impetus for the further development of the restaurant business, both in Moscow and other Russian cities.

In total, the MICHELIN Guide Moscow 2022 selection includes: 69 restaurants ; 2 restaurants with 2 MICHELIN Stars ; 7 restaurants with 1 MICHELIN Star ; 3 MICHELIN Green Star restaurants ; 15 Bib Gourmand restaurants. Find the full selection of the MICHELIN Guide Moscow 2022, on the official MICHELIN Guide website and on the App, available for free on iOS.

Hero Image: Restaurant Sakhalin

News & Views

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Lithuania Joins The MICHELIN Guide Collection!

On 13th June 2024, the first MICHELIN Guide selection to Lithuania will be unveiled, covering not only the capital, Vilnius, but the rest of the country too. Watch this space to be the first to discover this new selection...

The MICHELIN Guide Extends to "Da Nang", Vietnam

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4 New Stars In The MICHELIN Guide Shanghai 2023

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2022 Vancouver MICHELIN Stars

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29 winning lentil recipes for all seasons

Rustic, comforting and simple. Lentils of any colour form a hearty, nourishing base for soups and salads, and are the backbone to many recipes. Their nutty and earthy flavours mean they’re a good match for vegetables such as beetroot and Brussels sprouts, and meat proteins such as pork, sausages and chicken.

Here, we have easy lentil recipes such as our golden coconut-curried lentils recipe and a recipe for beetroot, feta and brown lentils salad ready in less than 30 minutes. We also have recipes a soup recipe made with red lentils, a dhal and barramundi dish handily made in one pot and perfect for a weeknight dinner.

Many of these recipes with lentils are plant based, budget friendly and are ideal for people who love prepping meal plans. Really, what’s not to love about lentils?

Here are our best lentil recipes to make.

Persian red lentil soup with tahini, beetroot and fried mint

Puy lentils with bacon and Brussels sprouts

Coconut-curried lentils

Grilled eggplant salad with lentils and sesame yoghurt

Red lentil fritters with green yoghurt

How to make the perfect tempered dhal

Green asparagus, lentil and labne salad

Roast trout with warm green lentil and bacon dressing

Braised pork and fennel sausages with lentils and rosemary

Porteño’s crisp Brussels sprouts with lentils

Spiced chicken, tomato and lentil soup

Roti with chana dhal

Caramelised pumpkin, corn and lentil bowl

Beetroot, feta and lentil salad

Jeera rice and dhal

Red lentil soup with yoghurt and coriander

Grilled lamb cutlets with yoghurt and fresh chilli chutney

Pork rib, black lentil and white bean stew

Home-cured pork with lentil salad

Green lentils with salami and cavolo nero

Rice and lentil risotto with pancetta

Grilled bean salad with lentils

Insalata of bitter leaves, lentils, onion and pecorino

Coconut lentil dhal with barramundi

Lentil and speck soup with beetroot slaw

Chicken, lentil and kale soup

Saba Alemayoh’s birsen (red split lentil stew)

Saba Alemayoh’s birsen (Ethiopian red split lentil stew)

Dosas with coconut lentil curry

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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